Raspberry-Almond Shortbread Cookies
http://bakedchicago.typepad.com

24 raspberries
1/2 cup black currant liqueur
1/2 cup raw almonds with skins, divided
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup powdered sugar, sifted
1 large egg, lightly beaten

Grind 3 tablespoons almond in processor until finely ground. Finely
chop remaining almonds. Whisk all-purpose flour, whole wheat flour
and salt in medium bowl. Using electric mixer, beat butter and sugar
in large bowl until creamy, about 2 minutes. Add ground almonds, beat
until well blended, about 1 minute. Beat in flour mixture on low
speed just to blend.

Scrape dough onto sheet of parchment paper. Using paper, form dough
into log. Brush dough all over with egg. Scatter chopped almonds on
sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
wrap and chill at least 2 hours.

Preheat oven to 350F degrees. Let dough stand at room temperature 10
minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
cookies on large ungreased baking sheet, spacing 1 inch apart. Place
1 raspberry in center of each cookie.

Bake 10 minutes. Press raspberries into cookies. Rotate baking sheet
in oven and bake until cookies are lightly golden and slightly puffed,
about 18 minutes longer. Cool cookies on sheet on rack 5 minutes.
Transfer cookies to rack to cool completely.

WindyCityPrince wrote:
> Raspberry-Almond Shortbread Cookies
> http://bakedchicago.typepad.com
>
> 24 raspberries
> 1/2 cup black currant liqueur
> 1/2 cup raw almonds with skins, divided
> 1/2 cup all-purpose flour
> 1/2 cup whole wheat flour
> 1/2 teaspoon salt
> 1/2 cup butter, room temperature
> 1/2 cup powdered sugar, sifted
> 1 large egg, lightly beaten
>
> Grind 3 tablespoons almond in processor until finely ground. Finely
> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
> and salt in medium bowl. Using electric mixer, beat butter and sugar
> in large bowl until creamy, about 2 minutes. Add ground almonds, beat
> until well blended, about 1 minute. Beat in flour mixture on low
> speed just to blend.
>
> Scrape dough onto sheet of parchment paper. Using paper, form dough
> into log. Brush dough all over with egg. Scatter chopped almonds on
> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
> wrap and chill at least 2 hours.
>
> Preheat oven to 350F degrees. Let dough stand at room temperature 10
> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
> 1 raspberry in center of each cookie.
>
> Bake 10 minutes. Press raspberries into cookies. Rotate baking sheet
> in oven and bake until cookies are lightly golden and slightly puffed,
> about 18 minutes longer. Cool cookies on sheet on rack 5 minutes.
> Transfer cookies to rack to cool completely.

These sound very flavorful. I momentarily wondered why the recipe
calls for currant liqueur and not raspberry liqueur, but then I
remembered that currants and raspberries are divine together. (I
have only tried red currants with them though.)

--
Jean B.

Jean B. wrote:
> WindyCityPrince wrote:
>> Raspberry-Almond Shortbread Cookies
>> http://bakedchicago.typepad.com
>>
>> 24 raspberries
>> 1/2 cup black currant liqueur
>> 1/2 cup raw almonds with skins, divided
>> 1/2 cup all-purpose flour
>> 1/2 cup whole wheat flour
>> 1/2 teaspoon salt
>> 1/2 cup butter, room temperature
>> 1/2 cup powdered sugar, sifted
>> 1 large egg, lightly beaten
>>
>> Grind 3 tablespoons almond in processor until finely ground. Finely
>> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
>> and salt in medium bowl. Using electric mixer, beat butter and sugar
>> in large bowl until creamy, about 2 minutes. Add ground almonds,
>> beat until well blended, about 1 minute. Beat in flour mixture on
>> low speed just to blend.
>>
>> Scrape dough onto sheet of parchment paper. Using paper, form dough
>> into log. Brush dough all over with egg. Scatter chopped almonds on
>> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
>> wrap and chill at least 2 hours.
>>
>> Preheat oven to 350F degrees. Let dough stand at room temperature 10
>> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
>> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
>> 1 raspberry in center of each cookie.
>>
>> Bake 10 minutes. Press raspberries into cookies. Rotate baking
>> sheet in oven and bake until cookies are lightly golden and slightly
>> puffed, about 18 minutes longer. Cool cookies on sheet on rack 5
>> minutes. Transfer cookies to rack to cool completely.
>
> These sound very flavorful.

I thought so, too.

> I momentarily wondered why the recipe
> calls for currant liqueur and not raspberry liqueur, but then I
> remembered that currants and raspberries are divine together. (I
> have only tried red currants with them though.)

I wondered what you did with the liquer, and I still don't
see what. Doesn't mean it's not right there in black and
white, I'm just not seeing it. Soak the raspberries, I guess?

nancy

Nancy Young wrote:
> Jean B. wrote:
>> WindyCityPrince wrote:
>>> Raspberry-Almond Shortbread Cookies
>>> http://bakedchicago.typepad.com
>>>
>>> 24 raspberries
>>> 1/2 cup black currant liqueur
>>> 1/2 cup raw almonds with skins, divided
>>> 1/2 cup all-purpose flour
>>> 1/2 cup whole wheat flour
>>> 1/2 teaspoon salt
>>> 1/2 cup butter, room temperature
>>> 1/2 cup powdered sugar, sifted
>>> 1 large egg, lightly beaten
>>>
>>> Grind 3 tablespoons almond in processor until finely ground. Finely
>>> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
>>> and salt in medium bowl. Using electric mixer, beat butter and sugar
>>> in large bowl until creamy, about 2 minutes. Add ground almonds,
>>> beat until well blended, about 1 minute. Beat in flour mixture on
>>> low speed just to blend.
>>>
>>> Scrape dough onto sheet of parchment paper. Using paper, form dough
>>> into log. Brush dough all over with egg. Scatter chopped almonds on
>>> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
>>> wrap and chill at least 2 hours.
>>>
>>> Preheat oven to 350F degrees. Let dough stand at room temperature 10
>>> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
>>> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
>>> 1 raspberry in center of each cookie.
>>>
>>> Bake 10 minutes. Press raspberries into cookies. Rotate baking
>>> sheet in oven and bake until cookies are lightly golden and slightly
>>> puffed, about 18 minutes longer. Cool cookies on sheet on rack 5
>>> minutes. Transfer cookies to rack to cool completely.
>>
>> These sound very flavorful.
>
> I thought so, too.
>> I momentarily wondered why the recipe
>> calls for currant liqueur and not raspberry liqueur, but then I
>> remembered that currants and raspberries are divine together. (I
>> have only tried red currants with them though.)
>
> I wondered what you did with the liquer, and I still don't
> see what. Doesn't mean it's not right there in black and
> white, I'm just not seeing it. Soak the raspberries, I guess?
>
> nancy

Heh! I totally missed that little point. Maybe you drink it!
:-) Or what would happen if you brushed the cookies with it before
they were returned to the oven?

Not as flavorful as I thought, I guess.

--
Jean B.

Jean B. wrote:
> Nancy Young wrote:
>> Jean B. wrote:
>>> WindyCityPrince wrote:
>>>> Raspberry-Almond Shortbread Cookies
>>>> http://bakedchicago.typepad.com
>>>>
>>>> 24 raspberries
>>>> 1/2 cup black currant liqueur
>>>> 1/2 cup raw almonds with skins, divided
>>>> 1/2 cup all-purpose flour
>>>> 1/2 cup whole wheat flour
>>>> 1/2 teaspoon salt
>>>> 1/2 cup butter, room temperature
>>>> 1/2 cup powdered sugar, sifted
>>>> 1 large egg, lightly beaten
>>>>
>>>> Grind 3 tablespoons almond in processor until finely ground.
>>>> Finely chop remaining almonds. Whisk all-purpose flour, whole
>>>> wheat flour and salt in medium bowl. Using electric mixer, beat
>>>> butter and sugar in large bowl until creamy, about 2 minutes. Add
>>>> ground almonds, beat until well blended, about 1 minute. Beat in
>>>> flour mixture on low speed just to blend.
>>>>
>>>> Scrape dough onto sheet of parchment paper. Using paper, form
>>>> dough into log. Brush dough all over with egg. Scatter chopped
>>>> almonds on sheet of plastic wrap. Roll log in almonds to coat.
>>>> Wrap in plastic wrap and chill at least 2 hours.
>>>>
>>>> Preheat oven to 350F degrees. Let dough stand at room temperature
>>>> 10 minutes. Unwrap dough and cut into 3/8 inch thick slices.
>>>> Place cookies on large ungreased baking sheet, spacing 1 inch
>>>> apart. Place 1 raspberry in center of each cookie.
>>>>
>>>> Bake 10 minutes. Press raspberries into cookies. Rotate baking
>>>> sheet in oven and bake until cookies are lightly golden and
>>>> slightly puffed, about 18 minutes longer. Cool cookies on sheet
>>>> on rack 5 minutes. Transfer cookies to rack to cool completely.
>>>
>>> These sound very flavorful.
>>
>> I thought so, too.
>>> I momentarily wondered why the recipe
>>> calls for currant liqueur and not raspberry liqueur, but then I
>>> remembered that currants and raspberries are divine together. (I
>>> have only tried red currants with them though.)
>>
>> I wondered what you did with the liquer, and I still don't
>> see what. Doesn't mean it's not right there in black and
>> white, I'm just not seeing it. Soak the raspberries, I guess?

> Heh! I totally missed that little point. Maybe you drink it!
> :-)

Okay! (laugh)

>Or what would happen if you brushed the cookies with it before
> they were returned to the oven?
>
> Not as flavorful as I thought, I guess.

Well, I adore Linzer tort, so it sounds perfect to me, with or
without the liqueur. Raspberries, almonds, it's all good to me.

nancy

WindyCityPrince wrote:
> Raspberry-Almond Shortbread Cookies
> http://bakedchicago.typepad.com
>
> 24 raspberries
> 1/2 cup black currant liqueur
> 1/2 cup raw almonds with skins, divided
> 1/2 cup all-purpose flour
> 1/2 cup whole wheat flour
> 1/2 teaspoon salt
> 1/2 cup butter, room temperature
> 1/2 cup powdered sugar, sifted
> 1 large egg, lightly beaten
>
> Grind 3 tablespoons almond in processor until finely ground. Finely
> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
> and salt in medium bowl. Using electric mixer, beat butter and sugar
> in large bowl until creamy, about 2 minutes. Add ground almonds, beat
> until well blended, about 1 minute. Beat in flour mixture on low
> speed just to blend.
>
> Scrape dough onto sheet of parchment paper. Using paper, form dough
> into log. Brush dough all over with egg. Scatter chopped almonds on
> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
> wrap and chill at least 2 hours.
>
> Preheat oven to 350F degrees. Let dough stand at room temperature 10
> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
> 1 raspberry in center of each cookie.
>
> Bake 10 minutes. Press raspberries into cookies. Rotate baking sheet
> in oven and bake until cookies are lightly golden and slightly puffed,
> about 18 minutes longer. Cool cookies on sheet on rack 5 minutes.
> Transfer cookies to rack to cool completely.

Since you seem to be here to answer questions, what do you do with
the liqueur?

--
Jean B.

"Jean B." > wrote in message
...
> WindyCityPrince wrote:
>> Raspberry-Almond Shortbread Cookies
>> http://bakedchicago.typepad.com
>>
>> 24 raspberries
>> 1/2 cup black currant liqueur
>> 1/2 cup raw almonds with skins, divided
>> 1/2 cup all-purpose flour
>> 1/2 cup whole wheat flour
>> 1/2 teaspoon salt
>> 1/2 cup butter, room temperature
>> 1/2 cup powdered sugar, sifted
>> 1 large egg, lightly beaten
>>
>> Grind 3 tablespoons almond in processor until finely ground. Finely
>> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
>> and salt in medium bowl. Using electric mixer, beat butter and sugar
>> in large bowl until creamy, about 2 minutes. Add ground almonds, beat
>> until well blended, about 1 minute. Beat in flour mixture on low
>> speed just to blend.
>>
>> Scrape dough onto sheet of parchment paper. Using paper, form dough
>> into log. Brush dough all over with egg. Scatter chopped almonds on
>> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
>> wrap and chill at least 2 hours.
>>
>> Preheat oven to 350F degrees. Let dough stand at room temperature 10
>> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
>> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
>> 1 raspberry in center of each cookie.
>>
>> Bake 10 minutes. Press raspberries into cookies. Rotate baking sheet
>> in oven and bake until cookies are lightly golden and slightly puffed,
>> about 18 minutes longer. Cool cookies on sheet on rack 5 minutes.
>> Transfer cookies to rack to cool completely.
>
> Since you seem to be here to answer questions, what do you do with the
> liqueur?
>


That would actually be a fun thread. Find the ingredient not mentioned in
the directions, and make one up for it. Could be educational.

Cheryl wrote:
> "Jean B." > wrote in message
> ...
>> WindyCityPrince wrote:
>>> Raspberry-Almond Shortbread Cookies
>>> http://bakedchicago.typepad.com
>>>
>>> 24 raspberries
>>> 1/2 cup black currant liqueur
>>> 1/2 cup raw almonds with skins, divided
>>> 1/2 cup all-purpose flour
>>> 1/2 cup whole wheat flour
>>> 1/2 teaspoon salt
>>> 1/2 cup butter, room temperature
>>> 1/2 cup powdered sugar, sifted
>>> 1 large egg, lightly beaten
>>>
>>> Grind 3 tablespoons almond in processor until finely ground. Finely
>>> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
>>> and salt in medium bowl. Using electric mixer, beat butter and sugar
>>> in large bowl until creamy, about 2 minutes. Add ground almonds, beat
>>> until well blended, about 1 minute. Beat in flour mixture on low
>>> speed just to blend.
>>>
>>> Scrape dough onto sheet of parchment paper. Using paper, form dough
>>> into log. Brush dough all over with egg. Scatter chopped almonds on
>>> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
>>> wrap and chill at least 2 hours.
>>>
>>> Preheat oven to 350F degrees. Let dough stand at room temperature 10
>>> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
>>> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
>>> 1 raspberry in center of each cookie.
>>>
>>> Bake 10 minutes. Press raspberries into cookies. Rotate baking sheet
>>> in oven and bake until cookies are lightly golden and slightly puffed,
>>> about 18 minutes longer. Cool cookies on sheet on rack 5 minutes.
>>> Transfer cookies to rack to cool completely.
>>
>> Since you seem to be here to answer questions, what do you do with the
>> liqueur?
>>
>
>
> That would actually be a fun thread. Find the ingredient not mentioned
> in the directions, and make one up for it. Could be educational.
>
>
Or maybe I'll just try this interesting-sounding flavor combo in
something else.

--
Jean B.